Ginger Lemon Chocolate Sherbet, Browned Anise Marshmallow, Salted Dulce De Leche, Cacoa Nibs

Here's the 3rd post from the Sundae courses from our Home Alone themed dessert. Enjoy!

Photo by Laurel Dailey.

Ingredients

for Sorbet

80 ml water

130 grams sugar

Zest of 1 lemon

2 tsp ginger

225 ml heavy cream, half n half, or milk

60 ml lemon juice

35 grams melted chocolate (you won't need this till the following day)

for Anise Marshmallow

See Alton Brown's recipe for Marshmallows. Add 1 tsp. anise flavoring at the point where he says you can add flavoring. When marshmallows are complete and ready to cut, cut very small squares of the marsh so it can fit in the tiniest spoons you own.

for Salted Dulce De Leche

1 can condensed milk

pinch salt

Directions

For sorbet In a saucepan, bring the first three ingredients to a boil. Remove from heat, transfer to a bowl and refrigerate until thoroughly chilled. Add the buttermilk and lemon juice once it has chilled in the fridge and churn in your ice cream machine. At the very last minute add the melted chcolate. Transfer to a bowl or ice cream container and freeze. This recipe is slightly tweaked but is mainly David Lebovitz's recipe from his book, The Perfect Scoop.

For Salted Dulce De Leche start by making the dulce de leche. In a deep sauce pan or stock pot submerge the unopened can of condensed milk in water and simmer for about 3 hours. Make sure the can is ALWAYS submerged. Otherwise, it'll explode. If that freaks you out, puncture a small hole in the top of the can and fill sauce pan half-way with water. Cook for about 3 hours, making sure the water is always at least half way up the can. 

To complete, lightly toast the tops of your marshmallows with a torch. Place on the tip of the spoon. Scoop a small amount of the Dulce de Leche on to the other side of the spoon and sprinkle with salt. Quenelle a small amount of sorbet and place on plate next spoon. Garnish with a few cacoa nibs.

Enjoy!